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4/4

Beautiful with a perfect texture. Be sure to use the freshest ground ginger you can find. Using fresh grapefruit is easy if you do not follow the recipe instructions for sectioning (instead, cut off the top, bottom, then sides, and cut out the sections between the membranes.) Mine never cracked on the edges in the oven, and I baked it for 2.5 hours.

Lalena
from Charlotte, NC
/ 08.17.2013

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I was very nervous about making this cheesecake. The ginger sounded overwhelming to me, and not everyone likes grapefruit...
I actually added the powdered ginger a tsp at a time tasting the batter, thinking it would be to much, and it wasn't. I used the ginger jelly ( its not really that sweet, and its more of a glaze for the fruit than anything else.)
I also didnt have the right tin foil, so i wrapped the cheesecake in the foil i had and put a water bath in a lower rack.
The cheesecake came out perfectly moist throughout, subtle ginger flavor that enhanced the cheesecake rather than competed with it. Really lovely flavor. Everyone loved it. I think if I make it again, I may experiment with raspberries on top instead of grapefruit.
I also forgot the sugar in the crust which although may have made it a little more flakey, I liked that the crust wasn't sweet...probably a personal thing.
Definitely recommend trying this one.

silver0980
from Salem, MA
/ 03.06.2013

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Rich and succulent, tart and tasty, there is a plethora of words available to describe this cake. The bottom line is, it's wonderful! The only trepidation is the amount of ginger and the combination of the jelly with the cake, it might be too sickiningly sweet. I opted for a sour cream glaze instead of the jelly, and it was fantastic!

LolaKat
from Syracuse, NY
/ 07.10.2012

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I just finished my first slice of this cheesecake and I am struggling to find the words that will give this dessert proper justice.
It's absolutely incredible; probably one of the best confections I have ever had. CERTAINLY the best cheesecake I've ever had.
I made the filling exactly as instructed. However, due to a gluten intolerance, I substituted gluten-free gingersnaps for the graham crackers, and omitted the crystalized ginger from the crust.
As others have pointed out, purchasing pre-sliced grapefruit will save you a lot of time without sacrificing any flavor. I picked two jars up from the refrigerated section in my local grocery store.
I must admit that I was slightly wary of all the ginger this recipe called for. Grapefruit and ginger are a lovely marriage of flavors, but I was worried that the ginger might be too overpowering. So, instead of brushing my cake with the ginger jelly, I threw it into my mixer with some confectioners sugar and the grapefruit juice I reserved from the jars - creating a glaze.
I really wasn't expecting it to turn out as delicious as it was.
Fantastic recipe - will be making again and again.

A Cook
/ 01.15.2012

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Just dropping in to say if you want to section your own grapefruit, you can purchase a knife specifically for this purpose -- it makes the task a lot easier. It's small like a paring knife and the tip is curved so you can get under the sections.

A Cook
from veteran of cutting many a grapefruit for Christmas dinner
/ 07.03.2011

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This cheesecake is phenomenal. I'll definitely try to buy the grapefruit that is already peeled the next time as I found that to be one of the most time consuming parts of this recipe. I made it for a dinner party and it was the perfect desert to finish off our roast chicken dinner.

coffeelover
from Seattle, WA
/ 12.28.2010

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this cheesecake was really good and not /that/ difficult to make, if you use prepared grapefruit. i also omitted the ginger preserves and crystallized ginger, preferring to just infuse the cream with the fresh ginger. this gave the filling a subtle gingery flavor that wasn't too overpowering. overall, delicious. it's become a family favorite.

thatgreengentlewoman
/ 11.28.2010

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I had to mske this twice. The first time I mistakenly used an 8 inch pan and had to toss a lot of the cream cheese mix. The second time I still had to toss a bit....anyway, it turned out great. I didn't use the water bath either. I couldn't find ginger preserves, instead used orange marmalade. I also sprinkled some fresh grated nutmeg and shredded coconut on top. Made this for (a potential) boyfriend and his fellow fire department. They were anticipating the dessert and were very happy with it.

slkstef
from indianapolis, IN
/ 07.26.2009

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This is one of our favorite desserts. We make it several times a year. Always delicious! It is worth the time and effort.

nicksteve
from Brookline, MA
/ 06.05.2008

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I took this to a party & the people who tried it loved it. The general consensus was to try mandarin oranges instead of the grapefruit so I may go that direction next time. The actual cheeseacke turned out well even though I didn't go the surround cake pan with water route. Took a good 3 hours to make so plan to spend some time in the kitchen but it was fun & I'll do an abridged version of it again.